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Articles by O.O.M. Iheshiulor
Total Records ( 4 ) for O.O.M. Iheshiulor
  O.K. Chukwuka , I.C. Okoli , N.J. Okeudo , A.B.I. Udedibie , I.P. Ogbuewu , N.O. Aladi , O.O.M. Iheshiulor and A.A. Omede
  Poultry egg is a vehicle for reproduction; it also serves as a source of food for human consumption. The size and shape of avian eggs differs among the various species of birds, but all eggs have three main parts-yolk, albumen and shell. The quality of eggs depends on physical make up and chemical composition of its constituent parts. Due to the diversity in the potential uses of poultry eggs and the subsequent consumer demands that egg quality become extremely difficult to define. Egg quality is the more important price contributing factor in table and hatching eggs. It is obvious that quality of egg is important from producer’s point of view. One of the biggest challenges for the poultry industry is to provide consistent quality egg products to the consumer. Thus breeding companies are shifting selection emphasis to improved egg quality. Problems associated with egg quality include: egg shell defect and internal defects which can be broadly categorized into three groups namely: defects affecting yolk quality, defects affecting albumin quality and defects affecting overall quality. Egg quality defects are usually easily resolved, but can be costly if they are not dealt with quickly.
  O.O.M. Iheshiulor , B.O. Esonu , O.K. Chuwuka , A.A. Omede , I.C. Okoli and I.P. Ogbuewu
  Mycotoxins are low molecular weight secondary metabolites produced by certain strains of filamentous fungi such as Aspergillus, Penicillium and Fusarium, which invade crops in the field and may grow on foods during storage under favourable conditions of temperature and humidity. They are regularly implicated in toxic syndromes in animals and humans. No region of the world escapes the problem of mycotoxins and its estimated that there are about 300 harmful mycotoxins. Food and Agricultural Organisation (FAO) estimates that about 25% of the world crops contain mycotoxins. Mycotoxins have been detected in various food commodities from many parts of the world and are presently considered as one of the most contaminants of food and feed. Mycotoxins causes mycotoxicoses and their toxicity depends on the amounts ingested, time-span of exposure, type of animal, their breed, age, sex, health status, but also other parameters such as density of animals, diseases and temperature. The mycotoxins of most concern due to their toxicity and occurrence are aflatoxin, vomitoxin, ochratoxin, zearaleone, fumonisin and T-2 toxins. They cause significant economic losses in animals due to reduced productivity, increased disease incidence, chronic damage of vital organs and decreased reproductive performance. Also, the productivity and nutritive value of infected grains and cereals drops after contamination by mould. Animals may have varying susceptibilities to mycotoxins depending on physiological, genetic and environmental factors. Preventing mould growth and subsequent mycotoxin production is essential to the feed manufacturer, livestock producer and for maximum animal performance.
  O.K. Chukwuka , I.C. Okoli , M.N. Opara , A.A. Omede , I.P. Ogbuewu and O.O.M. Iheshiulor
  This review was developed to help those who might have experience financial loss to better understand mycotoxin problems and their control. Mycotoxins are secondary metabolites produced by certain toxigenic fungi while growing on organic substances. Scores of compounds produced by fungi have been identified and many are capable of accumulating in certain feed and food commodities. The feed/ingredient contamination with toxins may occur anywhere in the supply chain, starting from the harvest of the feedstuffs, to storage, processing and feeding channels in the farm. Mycotoxin contamination of feed is recurring problem in livestock feed industry. These mycotoxins when gets into the system of the animals or humans consuming them may cause moderate to severe toxicity symptoms. Low levels of prolonged ingestion of mycotoxins can be more hazardous than what it was thought about. The economic impacts associated with mycotoxins go far beyond the losses incurred by the feedstuff producer. They will be spread throughout the system to handlers, distributors, processors, livestock and dairy operators, consumers, national and state governments. If exports or other markets are lost due to questionable feedstuffs quality, the overall price level for the commodity could fall and result in even greater losses throughout the agricultural sector. Hence, a rational approach has to be adopted for effective control of mycotoxins.
  I.P. Ogbuewu , A.A. Omede , O.K. Chukwuka , O.O.M. Iheshiulor , M.C. Uchegbu , A.C. Udebuani , B.C. Ekenyem , I.C. Okoli and M.U. Iloeje
  Phytoestrogens are naturally occurring phytochemicals found in plants and plant products, which are structurally and functionally similar to human or animal estrogens (17β-oestradiol) or synthetic estrogens such as diethylstilboestrol. The principal phytoestrogens are the isoflavones, which are similar to 17β-oestradiol and then the lignans derived from precursors in the diet by the gut microflora. Isoflavones are members of the flavonoid family, which are in turn members of the larger group of plant constituents known as polyphenols. The principle isoflavones in soy are genistein, daidzein and their metabolites. Since, soy isoflavone are naturally occurring non-steroidal compounds, which are structurally similar to endogenous gonadal steroid 17β-estradiol, they possess the ability to cause estrogenic or/ and antiestrogenic effects and therefore could trigger estrogen dependent physiological responses. As result of these actions, there is currently much interest within the scientific community regarding clinical benefits of soy based isoflavone.
 
 
 
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